It takes just five ingredients to make.
You wont find me whipping upbeef Bourguignonor a nice souffle, but I will happily gobble them up.
The alcohol cooks off, leaving behind liquid gold that flavors proteins and vegetables.
Simply Recipes / Ciara Kehoe
One classic pairing is chicken and wine.
And while I love good coq au vin, Im also basic.
Thats why I developed this super easy baked chicken recipe thats flavored with (you guessed it) wine.
Simply Recipes / Ciara Kehoe
I call it wine chicken (sorry, French chefs), and its delicious.
Choosing the Right Wine for Wine Chicken
Look for a dry white wine for this recipe.
Red wine is too intense and will make your chicken a weird grey color.
Simply Recipes / Ciara Kehoe
My favorite is a dry riesling, often from Germany.
They frequently have $10 or less bottles at Trader Joes.
A dry sauvignon blanc or pinot grigio is also a good choice.
Simply Recipes / Ciara Kehoe
Avoid sweet and oaky wines.
Theres no need to break the bank here, but dont use a wine you wouldnt also enjoy drinking.
For one thing, I always drink a glass while my chicken bakes.
Simply Recipes / Ciara Kehoe
How To Serve Wine Chicken
One of my favorite things about this dish is its flexibility.
It feels fancy enough for a dinner party, but its quick and easy enough for a weeknight.
It pairs wonderfully with potatoes, either roasted, mashed, or otherwise.
Simply Recipes / Ciara Kehoe
Wine chicken is also excellent with a bright and acidic green salad or your choice of vegetables.
Its also tasty over couscous or buttered noodles, which soak up the luscious sauce.
Simple Tip!
Simply Recipes / Ciara Kehoe
Store leftovers in an airtight container for up to three days.
Pat the skin side of the chicken thighs dry with a paper towel.
Season that side with half of the salt and pepper.
Season the sides facing up with the rest of the salt and pepper.
Cook, without moving, until the skin is well-crisped and browned, about 10 minutes.
Remove to a plate, skin side-up.
The chicken will not be cooked through.
Don’t skip the browning here!
The bits leftover from the crisped skin will add some beautiful flavor and color to this dish.
While the chicken sears, prepare the onion and garlic.
Smash the garlic well (its OK if it falls to pieces) and peel.
Add the onion and saute until translucent, 3 to 4 minutes.
Add the garlic and bay leaves (if using) and saute until fragrant, 1 minute.
Add the wine and scrape the bottom of the pot, releasing any browned bits.
Add the chicken in a single layer, skin side-up.
Bring to a simmer, then transfer to the oven.
Let sit for a few minutes, then serve.
Place the pot back on the stove over medium heat and bring to a simmer.
Let cook until slightly thickened, about 5 minutes.
Add the butter, stirring to combine, and taste, adding salt as needed.
Serve with the chicken.
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